Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Sewage/wastewater backing up through floor drains.
Observed waste water seeping from floor drains at fryer and prep area in kitchen covering entire fryer area and sections of prep area.
Area cannot be segregated as this is their primary cooking area.
Observed employees walking through area therefore, waste water marks are on other sections of the floor in the kitchen.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding)
As per operator, stored over 4 hours in unit.
Not prepped or portioned today.
See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding)
As per operator, stored over 4 hours in unit.
Not prepped or portioned today.
See stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At fries warmer: hash browns (123F - Hot Holding)
As per operator, stored 5 mins.
Operator discarded. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
